Chickpea and vegetable salad
by Niki Bezzant, 20 October 2011
Ingredients
- 300g assorted selection of your favourite vegetables: carrot, capsicum, kumara, pumpkin, etc
- 300g can chickpeas
- 1/2 cup couscous
- 125ml vegetable stock (or chicken stock)
- 1 teaspoon smoked paprika
- toasted hazelnuts, to garnish
- fresh herbs, to garnish
Method
Step 1 Preheat oven to 200°C. Chop vegetables into even-sized pieces. Spread on a roasting tray and spray with olive oil. Roast until tender, about 30 minutes depending on the type of veges.
Step 2 Bring stock to the boil in a pot. Place couscous in a glass bowl, add paprika and mix well. Pour boiling stock over the top to just cover couscous. Put a lid (or large plate) over bowl and leave for 10 minutes. Fluff up couscous with a fork, breaking it up.
Step 3 Once veges are cooked, add chickpeas and veges to couscous and toss together. Garnish with hazelnuts and herbs.
© 2011 cityfitness 
